Full Time with Benefits position, Pay Rate and bonus structure based on experience.

General Manager

Department: Management

Reports to: Regional Manager

Summary

To manage employees within the restaurant and all operations of the restaurant.

Principal Activities & Responsibilities

• Cost Controls
• Meeting Food, Labor & Controllable Cost Goals
• Daily analysis of labor
• Weekly analysis of food costs
• Responsible review of spending and invoices
• Effective cash management - ensuring minimal cash shortages
• Customer Service
• Able to handle customer complaints
• Ensures highest quality food presentation
• Routinely interacts with customers
• Maintains quality staff that provides excellent customer service
• Minimal negative customer comments
• Employee Development
• Develop supervisors into manager
• Develops strong lead employees and supervisors
• Provides regular channels for team communication
• Marketing
• Meets sales goals
• Finds and executes cost effective marketing strategies
• Participates in community activities
• Food Quality
• Ensures highest quality and consistency
• Products labelled with date, product name, made by whom and rotated
• Establish regular ordering patterns
• Minimal food waste
• Update dessert preparation formulas and maintain consistency and quality control
• Kitchen Management
• ENSURES SAFE FOOD HANDLING PRACTICES AT ALL TIMES
• Shelf life for all food products is posted and adhered to
• Daily/nightly cleaning duties
• Quality control on recipes
• Portion control
• Stocking and rotation of food
• Prep management
• Bar Management
• Weekly inventory vs. sales and purchases
• Deep cleaning lists managed
• Dish/Prep Area
• Floors scrubbed in detail; under kitchen equipment; shelving moved and swept under
• Walls washed
• Items on shelves moved and cleaned underneath
• Walk-In cleaned and scrubbed
• Bathrooms
• Walls wiped down
• Toilets detailed
• Stainless cleaned
• Mirrors cleaned
• Sinks scrubbed with comet
• Floors mopped
• Dessert Area/Front Stations
• Walls cleaned
• Shake machine
• Beverage Cooler
• Glass cleaned
• Shelves wiped down and organized
• Bar Area
• All items moved and shelves wiped down and organized - clutter free
• Detail floor under bar sink
• Dining Area
• All wood surfaces dusted
• Booths detailed
• Shop-vac under booths
• Walls wiped down
• Cement at fireplace cleaned
• Floors
• Table legs wiped down
• Kitchen
• All units cleaned inside, outside and underneath:
• Grills
• Hood Walls
• Fryer
• Broiler
• Salamander
• Mats and floors
• Sink and Hot Table
• Standing Freezer
• Oven
• Sandwich Stations
• Outside
• Freezer
• Side walk at back entrance
• Dumpster area

Level of Authority & Restrictions

• Authority to responsibly manage employees and assist fellow managers

Physical & Mental Demands

• Must be able to lift at least 75 pounds
• Must be able to frequently stoop, kneel, crouch, crawl, talk and hear
• Must be able to stand for extended periods of times

Working Conditions & Environment

• Must be able to handle high volume
• Must be able to maintain a high level of sanitation/cleanliness in area
• Is required to work all shifts, weekends, holidays and special events as needed

Mandatory Requirements

• Must obtain MAST and food workers permit
• Must have employment eligibility in the U.S.
• Must be able to read recipe book and follow instructions